Strawberry-Blueberry Shortcake | Québon

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1/2 cup (125 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 tbsp (15 mL) grated lemon zest
• 1/2 cup (125 mL) butter
• 1 cup (250 mL) buttermilk
• 2 cups (500 mL) each blueberries and sliced strawberries
• 1 3/4 cups (430 mL) Ultra’cream Whipping Cream
• 1-2 tbsp (15-30 mL) maple syrup